Chateau Clos Haut-Peyraguey

In the summer of 1923 Lord Sebastian Flyte entices his friend Charles Ryder to escape the confines of Oxford and spend the day at his family’s estate. “I’ve got a motor-car and a basket of strawberries and a bottle of Chateau Peyraguey — which isn’t a wine you’ve ever tasted so don’t pretend. It’s heaven with strawberries.”

From the BBC’s adaptation. Aloysius guards the wine.

Evelyn Waugh, one of Britain’s most acclaimed novelists and author of this scene from Brideshead Revisited, was known for creating some of literature’s wittiest characters, many of whom had a glass of wine or a cocktail in hand. Waugh was a knowledgeable oenophile so his selections are both informed and precise, lending scenes that extra bit of authenticity. So why, of all the wines in the world, did he send his two main characters off on a picnic with a bottle of Chateau Peyraguey? It’s an intriguing choice.

Throughout Waugh’s stories you’ll find clarets, champagnes and burgundies, but his true passion was for dessert wines, a taste he acquired during his student days at Oxford in the early 1920s. In an essay titled “Drinking” he writes: “We tried anything we could lay our hands on, but table-wines were the least of our interests. We drank them conventionally at luncheon and dinner parties but waited eagerly for the heavier and headier concomitants of dessert.” Port, sherry, Tokaji, he loved them all. “We were not ashamed (nor am I now) to relish sweet wine. Yquem had, of course, a unique reputation. Starting to drink it in a mood of ostentation, I was led to the other white Bordeaux.” By that he means Sauternes, the luscious, golden, dessert wine made possible by a little gray fungus Botrytis cinerea, aka noble rot. Which brings us back to the Chateau Peyraguey. Waugh doesn’t send Sebastian and Charles under an elm tree with a bottle of Dom Pérignon or Romanée-Conti; they’re bestowed with sweet Sauternes.

A perfect pair

But why Chateau Peyraguey? It’s an unusual choice since the wine hasn’t existed as such since 1879 when, following the death of the owner, a family squabble split the property in two and became Clos Haut-Peyraguey and Chateau LaFaurie Peyraguey. Given the fact that Waugh wrote the novel in 1944, long after rupture, what was he up to? There were plenty of other Sauternes chateaux he could have chosen. Did he simply use his creative license and shorten the name for convenience, or did he intentionally send his characters picnicking with a bottle that was a half-century old?

Plausibility for the latter comes in the next chapter of the book when Waugh endows Sebastian’s family estate with a wine cellar stocked with old vintages (which the two proceed to drink their way through the following summer). It’s a minor detail but a telling one that exhibits not only Waugh’s knowledge and taste in wine but also his skill as a writer. With a single bottle he encapsulates one of the book’s main themes. The scene is set in the aftermath of World War I when Britain is reeling from the loss of so many young men. The devastation has left no family, rich or poor, untouched and upended many of society’s traditions. Sebastian mourns this lost innocence and yearns for an earlier time. Here then, is a bottle from before the Great War, before the carnage, a golden, sweet wine still in possession of its youthful charms and virtue.

Of course, there is no way of knowing Waugh’s intentions, (he died in 1966). It is, however, still possible to have a picnic of strawberries and wine made from same plot of land as the Peyraguey. Clos Haut-Peyraguey and Lafaurie-Peyraguay are readily found in good wine stores and are an extraordinary value at $40 per half bottle. Both properties sit near the famed vineyards of Chateau d’Yquem, a half-bottle of which is never under three figures. This prime real estate earned the original Chateau Peyraguey the status of Premier Cru Classé in the 1855 Bordeaux classification, and the two current chateaux have been able to keep that same ranking. It’s one step below the top classification of Premier Cru Classé Superiore, whose sole occupant is Yquem.

Both properties have recently come under new ownership with promises to bring their wines to even greater heights. Clos Haut-Peyraguey was purchased in October 2012 by Bernard Magrez, who owns numerous wineries around the world, including Château Pape Clément, Château La Tour Carnet and Château Fombrauge. The 12-hectare vineyard is planted with 95% semillon and 5% sauvignon blanc on gravel, sand and clay. Wine destined to become the grand vin is fermented in oak and then aged in oak barrels (50% new) for 18 months. The winery’s long-time cellar master, Anthony Defives, continues to make the wine even in his new role as estate manager, so the style is unlikely to change dramatically.

The only vintage I was able to find in New York was 2005, a year with near-perfect conditions for both the dry reds and sweet whites. A long, dry summer, was followed by heavy rain in September, which is just what those tiny Botrytis spores needed to flourish. And flourish they did. Botrytis is one of the first scents to spiral out of the glass, closely followed by honey and caramel, dried apricots, and chamomile. A bright acidity keeps it light on the palate and is accompanied by flavors of caramelized pear, prunes and more honey. It’s a gorgeous, complex wine. Recent vintages to look for include 1995, 2002, 2005, 2007, 2009, 2010, and 2011.

Lafaurie Peyraguey was acquired last year by Silvio Denz, who added the 36-hectare property to his collection of Saint-Émilion vineyards such as Peby Faugeres and Faugeres. He purchased the vineyard and its postcard-perfect chateau (parts of which date to the 13th century) from the French energy company GDF Suez, which had acquired it in 1984 and subsequently modernized the facilities, renovated the chateau and installed climate controlled cellars. Denz also owns the crystal company Lalique and had a special engraved bottle made for the 2014 vintage.

A bottle of Lafaurie Peyraguey from 2006 showed much less botrytis than the 2005 Haut-Peyraguey, but was a denser, more concentrated wine. It’s made with 93% Sémillon, 6% Sauvignon blanc, and 1% Muscadelle, fermented and aged in oak (40-70% new) for 18 to 20 months. Here the flavors lean more toward baked apples and quince, with dried figs, honey and caramel. The presence of oak was also more noticeable. The vintage had been a difficult one with many grapes spoiled by bad rot and very little Botrytis. Producers had to be vigilante in the vineyard to salvage what harvest they could. Such are the perils of making Sauternes. Given the challenges, this is still a very good wine, with enough acidity and concentration for it to age for decades. Top vintages include 2001, 2004, 2006, 2007, and 2009.